Peter: Can you re-check that link? I ended up in the middle of a thread on grinding your own beef.
I also checked the Calabro web site, which is where I saw that claim.
"Our Mozzarella is soft and elastic in texture and creamy white in color. It bakes consistently to perfect stringiness and has become a standard not only on the dairy shelves, but in the institutional markets as well. Frank J. Pepe's Pizza of New Haven, where the pizza originated, uses exclusively or Mozzarella."
Maybe their web site is out of date or... *gasp* a false claim (or maybe what I took to be a typo "or" vs. "our" is actually a cleverly worded use of words meant to obfuscate (don't you love big words).
In any case, I now have a pound of their mozzarella sitting in the refrigerator. We'll try it next week some time.